I'm a big fan of soup, especially when I'm being mindful about what I eat. For one, you can pack in so many fresh herbs, fruits and vegetables that it's easy to make a bowl of hearty and comforting soup that's also healthy and nutritious. It's also easy to make soup in a large batch which makes a great lunch later in the week, or for freezing to have a great dinner later in the month. Since I'm starting this new year off on a healthy foot, and I assume most of you all are trying to do the same, I created this recipe for Ginger Apple and Lentil soup. It highlights some of my favorite flavors in a warm nourishing bowl of goodness. It also happens to be gluten free, dairy free and meat free, but those are just happy bonuses.

PREP NOTES- For the lentils, pour them into a large bowl. Sort through and pick out any little pieces of debris.- For the ginger, choose a large piece at the market. Peel off the skin using a normal vegetable peeler, then cut 3 cubes or knobs, about 1/2 inch each. Keeping them big makes them easier to find before pureeing the soup.

INSTRUCTIONS

Warm one tablespoon of olive oil in a soup pot over medium-high heat. Add the diced onions, carrots, celery, garlic, jalapeno and ginger. Season with salt and pepper, then continue to cook until softened, about 5-8 minutes. Stir often. ​

Once veggies are softened, add the diced apples, ground cumin and curry powder. Stir to coat, then pour in the apple cider vinegar. Scrape any bits off the bottom of the pot, then add the lentils, chicken stock and water. Increase heat and bring to a boil, then lower heat and simmer gently for 20-30 minutes, until lentils are tender.

Once lentils are tender, use a large spoon to remove the three pieces of ginger. Then, use an immersion blender to puree the soup. If you don't have an immersion blender, you can transfer the soup into a blender or food processor. You'll likely have to work in batches, and be sure to use caution when blending hot liquids. Leave the soup as chunky or blend it as smooth as you like. Just before reaching your desired texture, add about 1 cup of cilantro leaves and continue pureeing to chop the cilantro. The soup is already delicious at this point so you could stop here. However, I really love taking it one step further with creamy coconut milk.

Coconut milk separates in the can, so I suggest pouring it into a separate container and whisking it until it all comes together. (It's honestly the only way I don't make a huge mess!) Then, pour into the soup and stir over low heat until everything is well combined. Season with salt and pepper to taste.

Ladle soup into bowls and serve warm. Top with sliced avocado, more diced apple, a dollop of Greek yogurt, a sprinkle of cinnamon, or a crusty loaf of bread on the side. Enjoy!

This looks so good, and I think I could omit the oil and coconut milk for this diet I'm doing and it would work. Are red lentils key are would regular lentils be ok?

Reply

Emily

1/8/2017 05:46:23 pm

Yes, any lentil will do. Let me know how it turns out!

Reply

Sue Chapman

1/9/2017 09:15:24 am

Looks delicious...

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Hi! I'm Emily, and this is the official blog of Guest Chef, my personal chef and catering business serving Metro Detroit. As much as I love to cook for people, I also love inspiring others to cook great food for themselves and their friends and family. Which is why I share recipes, tips and inspiration here. Follow along and let's cook something great together!